Beetroot soup with smoked mussels

Beetroot soup with smoked mussels

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 6
  • Easy
  • Carb Conscious Pescatarian
  • 10 minutes
  • 10 minutes
  • Old Vines Chenin Blanc 2004


  • 4 cups chicken or vegetable stock
  • 4 medium cooked beetroot
  • 1 cup buttermilk
  • 100 g butter, optional
  • 24 smoked mussels, drained

Cooking Instructions

In a processor, blend stock and beetroot until smooth. Transfer to a saucepan.
Bring to a boil and reduce heat. Add buttermilk and butter, if using, and simmer for two minutes.
Add more buttermilk or chicken stock if the consistency is too thick.
Add mussels and season with salt and freshly ground black pepper. Serve warm.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
View all recipes

Social Media

Related Recipes